Dosakaya Pappu (Yellow Cucumber Dal)

Name: Dosakaya Pappu (Yellow Cucumber Dal)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup toor dal (kandi pappu), washed; 1 medium dosakaya, peeled, seeds removed if mature, and cut into small cubes; 2½-3 cups water; to taste Salt; ¼ tsp turmeric powder; 1-2 tsp tamarind paste OR Small amount of tamarind extract; 1-2 tbsp oil or ghee; ½ tsp mustard seeds; ½ tsp cumin seeds (jeera); 1 tsp split urad dal; 1 tsp chana dal; 1-2 green chilies, slit; 5-6 curry leaves; ¼ tsp hing (asafoetida)

South Indian Thaali Items · Pappu (dal)

Protein: Toor Dal
Complete the plate: Serve with rice
Serves: 4
Hands-on · total: 10 min · 35 min (est.)
Walk-away: No

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Worth knowing

Dosakaya Pappu is a simple Telugu comfort food that relies on the natural flavor of the dosakaya, so it does not need onion or garlic.
Choose a fresh dosakaya that is firm and has a pleasant aroma. Some dosakaya varieties can be slightly bitter, so taste a small piece before cooking.
If your dosakaya has a naturally strong tang, you may not need tamarind at all.
The key to this pappu is keeping it simple - soft dal, tender dosakaya, and a flavorful tempering are all it needs.
This pairs beautifully with hot rice, ghee, and a simple vegetable kura.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

Toor Daleasy effortweeknight-friendlyleftover-friendlybatch-cookprotein-forwardhigh-fiber

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Ingredients & method

Prep

10 mins

Cook

25 mins

Total

35 mins

Serves

Ingredients

1 cuptoor dal (kandi pappu), washed1medium dosakaya, peeled, seeds removed if mature, and cut into small cubes2½-3 cupswaterto tasteSalt¼ tspturmeric powder1-2 tsptamarind paste OR Small amount of tamarind extract1-2 tbspoil or ghee½ tspmustard seeds½ tspcumin seeds (jeera)1 tspsplit urad dal1 tspchana dal1-2green chilies, slit5-6curry leaves¼ tsphing (asafoetida)

Instructions

01
Wash the dosakaya, peel the skin, remove mature seeds if needed, and cut into small cubes.
02
Add the washed toor dal, chopped dosakaya, turmeric, and water into a pressure cooker or Instant Pot.
03
Pressure cook until the dal and dosakaya are completely soft:
04
Instant Pot: High Pressure for 10 minutes, natural release
05
Stovetop pressure cooker: 3-4 whistles
06
Mash the cooked dal and dosakaya together until well combined.
07
Add salt and mix well. Taste the dal before adding tamarind - dosakaya naturally has a pleasant tang, and extra tamarind is only needed if the vegetable is very bland.
08
Prepare the tadka by heating oil or ghee. Add mustard seeds and allow them to splutter.
09
Add cumin seeds, urad dal, chana dal, green chilies, curry leaves, and hing. Sauté until fragrant.
10
Pour the tadka over the cooked dosakaya pappu and mix well.
11
Serve hot with rice and ghee.

Worth knowing

Dosakaya Pappu is a simple Telugu comfort food that relies on the natural flavor of the dosakaya, so it does not need onion or garlic.
Choose a fresh dosakaya that is firm and has a pleasant aroma. Some dosakaya varieties can be slightly bitter, so taste a small piece before cooking.
If your dosakaya has a naturally strong tang, you may not need tamarind at all.
The key to this pappu is keeping it simple - soft dal, tender dosakaya, and a flavorful tempering are all it needs.
This pairs beautifully with hot rice, ghee, and a simple vegetable kura.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.